Apple Crisp Cheesecake

This Apple Crisp Cheesecake is the perfect fusion of two favorite desserts: the warm, spiced comfort of apple crisp and the creamy decadence of cheesecake. With a crunchy oat topping and tender cinnamon-sugar apples layered into a velvety cheesecake base, it’s an irresistible dessert for any occasion.

Ingredients

For the crust:

1½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the apple filling:

3 large apples, peeled, cored, and thinly sliced
2 tablespoons unsalted butter
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the cheesecake layer:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

For the crisp topping:

¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed

Instructions

1. Prepare the crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

2. Make the apple filling:
In a skillet over medium heat, melt butter. Add the apples, brown sugar, cinnamon, and nutmeg. Cook until apples are softened, about 5–7 minutes. Let cool.

3. Make the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs one at a time, mixing gently after each addition.

4. Assemble the layers:
Pour half of the cheesecake filling over the crust. Top with half of the apple filling. Repeat layers with the remaining cheesecake and apples.

5. Add the crisp topping:
In a bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the top.

6. Bake:
Bake for 50–60 minutes, or until the center is set but slightly jiggly. Cool in the pan on a wire rack, then refrigerate for at least 4 hours (or overnight) before serving.

Recipe Notes

Make ahead tip: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
Serving suggestion: Top with a drizzle of caramel sauce or a dollop of whipped cream.

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes + chilling
Servings: 12
Calories: ~580 kcal